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Directions

1Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

4Serve chicken over rice; top with vegetable mixture, sour cream and cilantro.

EXPERT TIPS

Expert Tips

If you’re short on time, skip flattening and cooking chicken breasts. Substitute 4 cups cubed cooked chicken; add with the salsa and corn in step 3.

If you have leftovers, serve them the next day as a Mini Tortilla-Topped Snack. Just chop up leftover chicken; spoon chicken and vegetables into a large custard cup and refrigerate. To serve, microwave covered until hot and sprinkle with crushed tortilla chips.